Bread Pudding
Equipment
- Piping bag with thin nozzle (optional)
- 12×6" baking tin
Ingredients
- 250 g bread
- ½ pint milk
- 115 g mixed dried fruit
- 55 g suet or vegetarian alternative
- 1 ½ tbsp mixed spice
- 30 g soft brown sugar
- 1 egg whisked
- 1 tbsp granulated sugar
- Grated nutmeg optional
- Unsalted butter for greasing
Instructions
- Break the hot cross buns into small pieces and add to a mixing bowl. Pour over the milk and soak for 30 minutes.
- Pre-heat the oven to 180C/Gas 4.
- Grease a 12×6" baking tin, or line with greaseproof paper.
- Beat the hot cross bun and milk mixture together with a fork, then add the fruit, brown sugar, suet, beaten egg, and spice. Mix well to combine.
- Pour into the prepared tin and spread evenly, making sure all of the corners are filled.
- Grate nutmeg over the top, to taste.
- Bake in the centre of the oven for 1 hour 10 minutes (or 1 hour 30 minutes if not making the crosses).
- Once cooked (a knife will come out clean, when inserted into the pudding), sprinkle white granulated sugar over the top and leave to cool in the tin.